This creamy New Orleans shrimp and corn bisque is a warm hug in a bowl! Loaded with fresh shrimp and sweet corn, it brings a big burst of flavor.
I love slurping it down on chilly days while dreaming of summer. Just grab some crusty bread, and you’re in for a treat! It’s like a taste of NOLA at home!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp gives the best flavor, but you can use frozen if that’s what you have. Just make sure to thaw them fully before cooking. If you’re looking for a vegetarian option, consider using mushrooms for a hearty feel!
Corn: Fresh corn is sweet and adds a lovely crunch. However, frozen corn works too! It’s convenient and often just as sweet. If you’re out of corn, try using diced potatoes to change the texture without losing the creamy result.
Bacon: Bacon adds a smoky depth to the bisque. You can substitute turkey bacon or even go meatless with smoked paprika for a similar flavor without the fat. I often save a little bacon fat for cooking vegetables—it’s delicious!
Half-and-half: This gives the bisque its creamy texture, but you can swap it for whole milk if you’re looking to cut back on calories. Coconut milk can also be an excellent alternative for a dairy-free version.
How Do You Make a Roux for This Bisque?
The roux is a crucial step for thickening your bisque and developing flavor. Here’s how to get it just right:
- Start by mixing the flour with the sautéed veggies to absorb the fat. Cook it for about 2 minutes to lose the raw flour taste.
- Slowly whisk in your broth to prevent lumps. Make sure to be gentle as you incorporate it—this ensures a smooth texture.
- Be patient as it cooks! Let it simmer for a few minutes so it thickens up nicely.
Getting your roux perfect will make your bisque velvety and delicious!
New Orleans Shrimp and Corn Bisque
Ingredients You’ll Need:
For the Base:
- 1 lb (450 g) raw shrimp, peeled and deveined
- 4 cups fresh corn kernels (about 4 ears of corn) or frozen corn, thawed
- 4 slices bacon, diced
- 1/2 cup celery, finely diced
- 1/2 cup green bell pepper, finely diced
- 1/2 cup onion, finely diced
- 3 cloves garlic, minced
For the Cooking:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups seafood stock or chicken broth
- 1 cup half-and-half or heavy cream
For Flavor:
- 1 teaspoon smoked paprika (plus extra for garnish)
- 1 teaspoon Cajun seasoning
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons green onions (scallions), sliced, for garnish
- Hot sauce, optional, to taste
How Much Time Will You Need?
This scrumptious bisque takes about 25-30 minutes total. You’ll spend about 10 minutes on prep and then about 20 minutes cooking, giving you a hearty and delicious soup in no time!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy. Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate and set it aside. Keep the delicious bacon fat in the pot; it adds amazing flavor!
2. Sauté the Vegetables:
Add the butter to the bacon fat in the pot. Once it’s melted, toss in the celery, green bell pepper, and onion. Sauté until the veggies are softened, about 5 minutes. Then, add the minced garlic and cook for an additional minute until it smells wonderful.
3. Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook this mixture for about 2 minutes to eliminate the raw flour taste; this will help thicken your bisque.
4. Add Stock and Simmer:
Gradually whisk in the seafood stock or chicken broth, being careful to avoid lumps. Next, add the smoked paprika, Cajun seasoning, salt, and pepper. Bring everything to a gentle simmer and cook for about 10 minutes until it’s slightly thickened.
5. Incorporate Corn and Cream:
Next, stir in the corn kernels and the half-and-half (or cream). Allow the bisque to simmer gently for another 5-7 minutes, letting those flavors meld together beautifully.
6. Cook the Shrimp:
While your soup is simmering, season the shrimp with a little salt, pepper, and smoked paprika. In a separate skillet, quickly sauté the shrimp in a bit of butter or oil until they’re just pink and cooked through—about 2-3 minutes per side. Remove from heat and set aside.
7. Finish the Bisque:
Taste your bisque and adjust seasoning as needed. Stir in half of the cooked bacon and some of the fresh parsley for color and flavor.
8. Serve and Enjoy:
Ladle your scrumptious bisque into bowls. Top each bowl with the sautéed shrimp, the remaining crispy bacon, chopped green onions, and an extra sprinkle of smoked paprika. If you like a bit of heat, add some hot sauce to your taste!
Enjoy your rich, creamy New Orleans Shrimp and Corn Bisque with some warm crusty bread or oyster crackers for a cozy, delightful meal!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Frozen shrimp are a great alternative. Just make sure to thaw them completely in the fridge or under cold running water before cooking. This will help maintain the texture and flavor of the shrimp in your bisque.
Can I Make This Bisque Ahead of Time?
Yes, you can prepare the bisque in advance! You can make it up to a day ahead, then cool it down and refrigerate. Just reheat gently on the stove over low heat, and add a splash of cream if it thickens too much during storage.
What If I Don’t Have Seafood Stock?
No problem! You can use chicken broth instead, or even vegetable broth for a different flavor profile. If using water, consider adding a bit more seasoning to boost the taste, as seafood stock adds depth that may need to be compensated for.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove, stirring occasionally to ensure it heats evenly. You may want to add a little extra liquid if it’s thickened up.
